If you love tangy desserts, these baked mini lemon cheesecakes are a must-make. With zesty lemon baked right into the creamy filling and a bright lemon curd star on top, these tiny beauties deliver big flavor. Baked in a muffin pan—no water bath, no fuss—they’re perfect for summer gatherings, parties, or just a light, citrusy treat. Ready to up your mini cheesecake game?
When I ran my cake business, these lemon cheesecakes were a summertime favorite. People loved the tangy contrast of lemon and creamy cheesecake—it felt fresh, bright, and elegant. I loved piping that mascarpone cream ring, topping each with a spoonful of curd, and watching them disappear. Perfectly portioned, perfectly impressive.
Why You’ll LOVE This Recipe
- Fresh Citrus Boost – Bright lemon flavor that steals the show.
- Bite-Sized Brilliance – Perfect portion control (and so cute!).
- Effortless Elegance – No springform pan. No water bath.
- Make-Ahead Friendly – Bake ahead, chill overnight, and top just before serving.
Ingredients & Substitutes
- Cream Cheese: Full-fat brick-style only.
- Sour Cream: Adds tang and texture; can sub Greek yogurt.
- Heavy Cream: Optional for extra silkiness.
- Lemon Juice & Zest: Fresh is crucial for true citrus flavor.
- Cornstarch: Helps the batter set beautifully.
- Lemon Curds: Homemade or store-bought are both great.
- Mascarpone: For that smooth, pipeable whipped cream.
- Cookies/Biscuits: Graham crackers, digestive, or shortbread.
- Butter: Unsalted is preferred; adjust salt if needed.
Step-by-Step Instructions
1. Prepare the Muffin Pan
Line a standard 12-cup muffin tin with paper liners. Preheat your oven to 150°C / 300°F.
2. Make the Crust
Mix the crushed biscuits with melted butter until it resembles wet sand. Divide equally among the liners (about 1–1½ tbsp each). Press down firmly with a spoon.
Optional: Bake for 5 minutes, then let cool. (I skip this when in a rush and it still holds up!)
3. Make the Cheesecake Batter
In the bowl of a stand mixer, beat cream cheese until smooth. Add sugar, sour cream, heavy cream, lemon juice, zest, and vanilla. Mix in eggs one at a time, then add cornstarch.
4. Fill the Muffin Cups
Divide the batter among the 12 cups — they’ll be nearly full.
5. Bake
Place the muffin pan directly on the center rack of your oven (no water bath needed).
Bake at 150°C / 300°F for 25–30 minutes, until the edges are set and the centers are just slightly jiggly.
6. Cool
Cool at room temperature, then chill in the fridge for at least 4 hours or overnight.
7. Make the Mascarpone Cream
Whip cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Beat until stiff peaks form. Transfer to a piping bag fitted with a star tip.
8. Decorate
Pipe border, add an extra dollop of lemon curd, and garnish with lemon zest or mint.
Baked Mini Lemon Cheesecakes
These baked mini lemon cheesecakes feature a buttery crust, zesty baked filling, and a vibrant lemon curd topping. Easy muffin pan dessert with big flavor!
Video
Ingredients
- 150 g (1½ cup) Crushed graham crackers or digestive biscuits
- 60 g (¼ cup) Unsalted butter melted
- 750 g (26 oz) Full-fat cream cheese softened
- 200 g (1 cup) Granulated sugar
- 240 g (1 cup) Sour cream
- 120 ml (½ cup) Heavy cream
- 4 large Eggs
- 4 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- Zest of 1 lemon
- 120 ml (½ cup) Heavy cream cold (½ cup)
- 125 g (4½ oz) Mascarpone cheese
- 2 tbsp Powdered sugar
- ½ tsp Vanilla extract
- 120 g (½ cup) Lemon curd store-bought or homemade
- Fresh lemon zest or thin lemon wedges for garnish, optional
Method
- Prep the Pan – Preheat the oven to 150°C / 300°F. Line a 12-cup muffin pan with paper liners.
- Make the Crust – Mix crushed cookies with melted butter until evenly combined. Press 1 to 1½ tablespoons of crust mixture into the bottom of each liner. No pre-baking required.150 g Crushed graham crackers or digestive biscuits , 60 g Unsalted butter
- Make the Cheesecake Batter – In the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add sugar and beat again. Mix in sour cream, heavy cream, lemon juice, zest, and vanilla. Add eggs one at a time, mixing on low until just combined. Sift in cornstarch and mix until smooth.750 g Full-fat cream cheese, 200 g Granulated sugar , 240 g Sour cream , 120 ml Heavy cream , 4 large Eggs, 4 tbsp Cornstarch , 1 tbsp Lemon juice , 1 tsp Vanilla extract, Zest of 1 lemon
- Fill the Muffin Cups – Spoon the batter into the cups, filling nearly to the top. Tap the pan lightly on the counter to release any air bubbles.
- Bake – Bake for 25–30 minutes or until the tops are just set and centers have a slight jiggle. No water bath needed. Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- Make the Mascarpone Cream – Whip cold cream to soft peaks. Add mascarpone, powdered sugar, and vanilla. Beat just until stiff peaks form. Transfer to a piping bag fitted with a star or open tip.120 ml Heavy cream, 125 g Mascarpone cheese , 2 tbsp Powdered sugar, ½ tsp Vanilla extract
- Decorate – Pipe a ring of mascarpone cream on top of each cheesecake. Spoon about 1–1½ teaspoons of lemon curd into the center. Garnish with a curl of lemon zest or a mint leaf if desired.120 g Lemon curd , Fresh lemon zest or thin lemon wedges
Notes
Tips for Success
- Use room-temp ingredients for a smooth, lump-free batter.
- Don’t overfill cups—leave a little room for rising.
- Swirl gently to preserve the pretty marble effect.
- Chill fully before piping for clean, crisp shapes.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use room-temp ingredients for a smooth, lump-free batter.
- Don’t overfill cups—leave a little room for rising.
- Swirl gently to preserve the pretty marble effect.
- Chill fully before piping for clean, crisp shapes.
more mini cheesecakes
- Baked Mini Cheesecakes (Muffin Pan)
- Mini Cheesecakes – Blueberry
- Baked Mini Mango Cheesecakes
- Mini Strawberry Cheesecake (Muffin Pan)
- Mini Cheesecakes – Blackberries
- or Mini Cheesecakes – Raspberry
Frequently asked questions
Up to 4 days in the fridge; tops better before serving.
Yes, it works beautifully!
Nope—minis bake evenly without it.
Yes—freeze undecorated, then top before serving.
more recipes with lemon curd
- Lemon Cheesecake Tartlets
- Lemon Curd Cookies
- Lemon Curd Recipe
- The Ultimate Lemon Curd Tart
- The Perfect Lemon Cake
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
